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American Food in History

A cultural history of cooking, the American Food in History series speaks to contemporary fascination with cooking, eating, and food culture. The heart of the series is cooking itself, within a format that is thought-provoking and interactive. The books combine excerpts from carefully selected cookbooks with essays that ask intellectually engaging questions about the nature of historical sources and introductory texts by a range of scholars from fields such as economics, U.S. history, sociology, agriculture, and cultural studies that provide in-depth social and historical context. Today, people often compare their own food to old-fashioned ways of cooking and eating. But too often their understanding of these methods is steeped in nostalgia or built on unsound stereotypes. By immersing readers in a range of real historical documents and in thoughtful historical essays, this series provides a more complex vision of real life in the past that will be useful to anyone who cares about food today.
Series Editor: Helen Zoe Veit

Volumes in the series:
● Food in the Civil War Era: The North
● Food in the Civil War Era: The South ● Eating Ethnic in an Age of Globalization
● Food in the American Gilded Age ● Food and Health Fads
● Food in the Age of Progress ● Food in the Jazz Age
● Food and the Depression ● Food and the World War II Era
● Food in the 1950s and 1960s ● Civil Rights, Black Power, and Food